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–+ servings
Dill Pickle Deviled Eggs – vegetarian recipe
Stav Kogan

Dill Pickle Deviled Eggs

A tangy and briny twist on a classic! These Dill Pickle Deviled Eggs are packed with the zesty punch of dill pickles and fresh dill, making them the perfect easy-to-make party appetizer or protein-packed snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 serving
Calories: 147
Ingredients Method Nutrition

Ingredients
  

  • 6 large hard-boiled eggs, peeled
  • 1/3 cup (75g / 2.65 oz) mayonnaise
  • 3 tbsp (45 ml) finely chopped dill pickles, plus extra for garnish
  • 2 tsp (10 ml) chopped fresh dill, plus extra for garnish
  • 1 tsp (5g / 0.18 oz) Dijon mustard
  • 1 tsp (5 ml) dried minced onions
  • For perfect, easy-to-peel hard-boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 12 minutes. Immediately transfer to an ice bath to stop the cooking process.
  • For the creamiest filling, make sure to mash the egg yolks very finely with a fork before adding the other . You can also use a food processor for an ultra-smooth texture.
  • Make-ahead friendly! The egg yolk filling can be prepared up to 24 hours in advance and stored in an airtight container or piping bag in the refrigerator. Simply pipe into the egg whites just before serving for the freshest taste and appearance.

Method
 

  1. Directions
  2. Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks and place them in a medium mixing bowl.
  3. Arrange the egg white halves on a serving platter.
  4. Make the Filling: Using a fork, mash the egg yolks until they are a fine crumble.
  5. Add the mayonnaise, chopped dill pickles, fresh dill, Dijon mustard, and dried minced onions to the bowl.
  6. Stir until the mixture is smooth and well combined.
  7. Fill the Egg Whites: For a clean, professional look, transfer the yolk mixture to a piping bag or a resealable plastic bag with one corner snipped off. Carefully pipe the filling evenly into the hollow of each egg white half.
  8. Garnish and Serve: Garnish each deviled egg with a sprinkle of extra chopped dill and a small piece of dill pickle.
  9. Serve immediately, or chill until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  10. Using a resealable plastic bag with the corner snipped off is a simple and effective way to pipe the filling neatly into the egg whites without a traditional pastry bag.

Nutrition

Calories: 147kcalCarbohydrates: 0.7gProtein: 6gFat: 13g

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